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Vegetable creations:
LAL** patties:
Blend in a food processor
- 2 cups bean sprouts,
- 2 cups mushrooms,
- 2 carrots,
- 1 celery stick.
Form round patties and dehydrate overnight on a mesh, or
use as a paste. Use in lettuce wraps (roll in a lettuce leave with
anything else you wish for, for example, avocado, tomato and cucumber).
** Let Animals Live!
Stuffed tomatoes:
Cut
- (ripe!) tomatoes in halves.
Scoop out the insides with a spoon, then chop it up and
mix with some
- avocadoes, cubed,
- capsicum, chopped, and
- corn.
Fill the tomatoes halves with this mix and serve. Use
the leftover salsa to spread on a pizza base or with lettuce wraps.
Burger paste:
Blend
- a small handful of pine nuts
(I use a coffee grinder for that) and then place it in a
food processor, and blend with
- a large handful of walnuts (soaked and
dried),
- basil,
- parsley,
- celery stalk,
- carrots.
Lettuce sausages:
Place a spoonful of the
burger paste on a small Cos lettuce leaf
and roll it up. Done.
Tabouli:
Mix
- 1 bunch of parsely, finely chopped
- 3-5 tomatoes, finely chopped in small cubes
- 1 c of almonds (measured before soaking), soaked in
water overnight, and blended in food processor.
You can serve it with flax-seed pizza topped with
avocado and cucumber.
Fallafel:
Blend, in a food processor,
- 1 c brasil nuts
- 1 c nuts hazel nuts
- 1 large carrot
- 1 long celery stick
- 1 T seasoning of your choice.
Make a paste, or form patties, dip them in ground flax
seeds and dehydrate overnight in a dehydrator, on a mesh.
Fallafel rolls:
Put tabouli, cut up avocado,
fallafel and tahini on a lettude leaf, and roll it up. Luke says that
these are
better than the cooked fallafel rolls he used to love.
Raw stir:
This one is simple.
Think stir-fry
but do not fry. I used olive oil
blended with a bunch of coriander and 1/2 t of curry powder. Then I
diced my favourite vegies of the moment
(mushrooms, broccoli, bok choy, red bell pepper and forgot what else),
marinated them in the dressing and that is that!
This is my December-2004-favourite vegetable snack. How to
make it?
Very simple! Put on a lettuce leaf anything that you wish for. For
example (not pictured),
- grated zuccini
- grated carrot
- thin onion slices
- grated beetroot
- avocado slices
- cucumber slices
- tomato slices
- strawberry slices
Yum yum yum!
This is another, self-serve version of lettuce shells. Place
a range of
cut up vegies (for example: zuccini, carrot, tomato, onion, avocado,
cucumber, sprouts, mint and coriander leaves) in a dish, some
sauce to go with it, lettuce leaves and serve.
Below is a simple variation on the topic. Great for kids, who naturally
prefer less complicated foods.
Kids lettuce sandwiches:
This is Julia's favourite. On a lettuce leaf (choose a young, soft lettuce, and a
small-medium leaf, good for small hands; our favourite is baby Cos
lettuce), spread some avocado and a thick slice of a tomato (nice, ripe
red one). Roll up. Yum!
Stuffed mushroom:
Remove stems (keep them) from
Fill the mushrooms with salsa and
serve.
Salsa
1:
Blend, until chunky,
- 1 avocado,
- 2 tomatoes,
- a piece of onion,
- mushroom stems.
Blend,
until chunky,
- 1 avocado,
- 1 celery stick,
- a slice of onion,
- a large slice of red capsicum,
- mushroom stems.
Asparagus:
Blend olive oil, lemon juice and garlic. Pour over
aspargaus.
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